DirectionsPrep:15min › Cook:35min › Ready in:50min

Rinse anchovy fillets under warm water, pat dry on paper towels and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.

To coddle the egg: Bring 5cm of water to a boil in a small saucepan. Carefully lower egg into water, remove from heat and let stand for 1 minute. Remove and set aside to cool.

Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg into the rest of the dressing and mix well.

Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a large baking tray.Bake in preheated oven for 30 minutes.

Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, the dressing and croutons to taste. Toss well to coat and serve.

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Reviews and ratingsGlobal ratings:

(133)

Reviews in English (112)

C

by chefjeff

155

Five stars of course!--Heck, it's my recipe.
Allrecipes printed my recipe almost to the letter, so I am posting the few minor differences in my original recipe. I use light olive oil or safflower oil as opposed to the corn oil. When I make the croutons, after the 30 minutes in the 275 oven, I turn off the oven, and let the croutons stay in, until completely cool. F.Y.I., the baguette should be approximately 1/3 pounds worth.
One last tip---of late, I've substitued the 1/4 tsp. dry mustard, with 2 tsps. of dijon mustard. The dressing comes out creamier, and I really dig the flavor.
Cheers all,
Jeff
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21 Feb 2004
(Review from Allrecipes US | Canada)

O

by OSALKIN

86

OK Jeff, I consider myself an expert on Caesar Salads. I have always enjoyed the traditional style caesar salad. The receipe you submited is without doubt the best caesar salad I have ever tasted! The receipe makes for a most robust tasting salad. Nothing tame about this one. I have made it a half dozen times for my family and guests, and everyone agrees it the best they have ever had! Thanks for the posting. You have done a great justice.
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13 Dec 2000
(Review from Allrecipes US | Canada)

M

by Mia Weaver

59

I'm not a salad person but wanted to serve salad to my family. This was delicious. My 5-yr old even enjoyed it. I only added 1/4 Worcestershire to the croutons and it was great. I used 1 tbsp minced garlic instead of crushed cloves. And I used 1/4 cup of pasterized egg instead because coddling an egg doesn't kill any present bacteria and will actually increase bacteria activity. Anyway, try this recipe. I will make this over and over again. Thanks, Jeff.
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12 Mar 2003
(Review from Allrecipes US | Canada)